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homemade bread on a white napkin
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5 from 3 votes

No-Knead Bread

Crispy, aromatic, and incredibly tasty – this No Knead Bread is everything you could wish for in a loaf of bread. It’s easy to prepare, also for beginners, with no stand mixer required.
Course Bread
Cuisine American
Keyword Bread, Dough, Homemade Bread
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 14 hours 15 minutes
Total Time 15 hours 15 minutes
Servings 12 Slices
Calories 115kcal
Author Aline Cueni


Dough Shaping


  • Early Evening: Mix flour, salt, and instant yeast in a large bowl. Add the water and mix until just combined. Don't knead. Cover with a plastic wrap and leave it at room temperature for 12-18 hours.
  • Next Morning: Your dough will be quite sticky, don't freak out. Place it on a well-floured surface, also sprinkle the top with flour, and fold each side into the middle, repeat one time. Let it rest for 15 minutes.
  • Meanwhile, place a clean tea towel in a round bowl and dust with dark rye flour (or oat bran/all-purpose flour - use what you have at hand).
  • Shape Dough: Fold the dough again and shape it into a ball. Use more flour if needed. Transfer the dough into the bowl, seam side up, and sprinkle with dark rye flour. Cover with the tea towel and let it rise for 2 hours at room temperature.
  • Preheat Oven: Place a dutch oven with the lid on in the oven and preheat to 445 °F/230°C 30 minutes prior to baking.
  • Bake: Remove hot Dutch oven from the oven (be careful - don't burn yourself), tilt the bowl with the dough into the Dutch oven, pop on the lid, and bake for 30 minutes. Take off the lid and bake for another 15 minutes until golden brown.
  • Cool: Transfer the bread on a rack and let it cool before slicing.


  • Credit Note: This recipe is adapted from the famous No-Knead Bread by Jim Lahey published in The New York Times.
  • Dough Resting Time: The dough needs to rest anywhere between 12-18 hours, the longer, the better. 
  • Water: The dough is quite sticky and difficult to handle when using 1.5 cups of water, but gives this bread so much flavor and makes it super airy, kind of how you know it from sourdough bread. If you are making bread for the first time, I highly suggest only using 1 ¼ cup (300 ml) water.
  • Wholewheat Flour: If you prefer a slightly darker and healthier bread, you can use half whole wheat and half all-purpose flour.
  • Dark Rye Flour: Make a pretty and crunchy crust. Can easily be substituted by oat bran or all-purpose flour.
  • Dutch Oven: Makes this bread incredibly crispy. If you don't have a Dutch oven, use a round glass casserole with lid.


Calories: 115kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg